The longganisa (native sausage) and whole eggs combination is a Filipino favorite all-day breakfast meal. They’re usually served with rice and a simple tomato salad on the side. Instead of serving longganisa and eggs with rice, I turned them into pizza topping. The dough is homemade. So is the tomato sauce. Pizza is Italian but the toppings that went into this pizza give it a very Filipino character.
The idea isn’t mine. Months ago, a friend of a friend shared a photo of a similar pizza in his Tumblr account (thank you!) and I’ve been intrigued ever since. But I struggled with an egg allergy for months and it was only recently that I started eating eggs, and anything with eggs, again. It’s Valentine’s Day. And eating a pizza with about a dozen whole (quail) eggs in it is my way of celebrating. Of course, I didn’t eat all the quail eggs… just a few.
Filipino breakfast pizzaPrint Pin
- Prepare the homemade pizza crust dough. While the dough rises, prepare the toppings.
- Make the tomato sauce. But cook it a little longer so that you have a chunky paste instead of a thin sauce. Cool the tomato paste.
- Cut the longganisa casings and press to separate the filling. Discard the casings. Crumble the filling.
- Pan fry the longganisa filling in an oil-free non-stick pan until lightly browned. Transfer to a plate and cool.
- Once the pizza dough has risen, preheat the oven to its highest setting (higher than 500F, ideally).
- Assemble the pizza. Sprinkle the pizza pan with cornmeal or bread crumbs. Lay the pizza crust on the pan.
- Spread the tomato paste over the crust. Sprinkle half of the cheese over the tomato paste. Add the browned longganisa. Spread to distribute evenly. Season with salt and pepper.
- Crack the quail eggs, one by one, on top of the longganisa. Space them well so that they are nicely distributed over the entire surface of the pizza.
- Next, the onion rings. Scatter them over the entire pizza too. Finally, the remaining mozzarella cheese.
- Bake in a very, very hot preheated oven for seven to 10 minutes or until the crust is lightly crisp and the toppings are nicely browned.
If you made this dish using our recipe and would like to publish your masterpiece, please use your own photos and write the recipe instructions in your own words.